We ate the last batch of muffins from our freezer last week. I went to work this afternoon and made a batch of homemade banana bread muffins. I use a banana bread recipe and pore the mixture into muffin cups. Half of the muffins will be eaten for snacks & breakfast this week and the other half are in the freezer for future use. I package the muffins two per package and thaw them out as needed. These muffins are moist and taste delicious--even when thawed from the freezer.
Here is the recipe for anyone who is interested:
3 or 4 ripe bananas, smashed
1/3 cup melted butter or margarine
1 cup sugar (can easily be reduced to 3/4 cup)
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cups of all-purpose flour
Preheat the oven to 350 degrees. Mix melted butter into the mashed bananas. Mix in the sugar, egg and vanilla. Sprinkle the baking soda and salt over mixture and stir. Add the flour and continue mixing. Pour mixture into muffin cups. Bake for 15-20 minutes or until done. Cool on a rack.
Here is the recipe for anyone who is interested:
3 or 4 ripe bananas, smashed
1/3 cup melted butter or margarine
1 cup sugar (can easily be reduced to 3/4 cup)
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cups of all-purpose flour
Preheat the oven to 350 degrees. Mix melted butter into the mashed bananas. Mix in the sugar, egg and vanilla. Sprinkle the baking soda and salt over mixture and stir. Add the flour and continue mixing. Pour mixture into muffin cups. Bake for 15-20 minutes or until done. Cool on a rack.
